Baked Crab Rangoon from PHILADELPHIA®

Name: Baked Crab Rangoon from PHILADELPHIA®
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams crabmeat, drained, flaked; 2 green onions, thinly sliced; 113 grams PHILADELPHIA Neufchatel Cheese, softened; 59 milliliters KRAFT Light Mayo Reduced Fat Mayonnaise; 12 won ton wrappers

Need A mixture of mayo reduced fat mayonnaise, green onions, won ton wrappers, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350 degrees F.

Equipment you will use

Oven

Combine first 4 ingredients.

Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

Ingredients you will need

Cooking Spray

Crab

Equipment you will use

Muffin Tray

Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Equipment you will use

Oven

Equipment

Oven

Muffin Tray

Ingredients

Servings:

170grams

crabmeat, drained, flaked 2

green onions, thinly sliced 113grams

PHILADELPHIA Neufchatel Cheese, softened 59milliliters

KRAFT Light Mayo Reduced Fat Mayonnaise 12

won ton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.